Sanitizer bucket was also replaced. Repeat Facility not maintained clean. Observed low to no sanitizer registering at the 3 compartment sink and sanitizer bucket by the burger grill. CO2 tank is not chained in closet. Observed sanitizer test kit unopen showing facility does not use test kit while no sanitizer was being registered- sanitizer was not being dispensed. 3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.Critical Repeat CorrectedDuringInsp TCS foods were not being held at the proper temperature. Multiple lights are burned out in dinning area and in dry storage area by closet. Repeat Non-durable equipment observed. Observed a tightly covered container of breakfast cheese sauce at 90*F in the walk-in cooler. %PDF-1.5 % Repeat Non-durable equipment observed. Observed clutter in back closet in dry storage. Single-service and single-use articles not protected from contamination. 0.fabe*s- 9.VF"f3gj\ X/ )n\F{ y Mops dried improperly. 3717-1-06.4(B) / Cleaning - frequency and restrictions. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp Observed cheese was not time stamped per variance procedures. Observed a plastic pan in the clean rack that was in need of cleaning. How to Sanitize . Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Observed improper storage of food items. This facility is a risk level IV because they re-heat food items in bulk. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-06.4(K) / Controlling pests.Critical Presence of live insects, rodents, and other pests. Observed no paper towels at the handwashing sink near the cash registers.To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Observed boxes of fry cartons and straws on floor in office. Non-durable equipment observed. Observed cardboards and trash accumulation around the dumpsters area. Observed stained/damaged ceiling tiles throughout.**Repair/replace. Raw beef had an internal temperature of 45*F. Cold hold beef at 41*F or lower at all times. Chain or strap CO2 tank to wall to prevent tipping.Replace all missing tiles so floor is level. 3717-1-03.2(M) / Wiping cloths - use limitation. *Contact trash service to have a proper plug installed. Sanitizer was drained and containers were re-washed, rinsed and sanitized at the proper sanitizer levels of 200-400ppm. Observed sanitizer was not working. Observed missing cove base on either side of managers office. 3717-1-06.4(F) / Drying mops. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). No sanitizer test kit available. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Provide soap at this hand washing station. Observed a build up of ice on condenser. Reheat all hot held food to 165*F or higher for hot holding.Reheat all hot held food to 165*F or higher for hot holding. To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio building code for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink. Unclean nonfood-contact surfaces:1) Observed a buildup of debris on the vents on the side of the vanilla frosty machine.2) Observed a buildup of debris on the hinges of the salad and raw beef coolers.3) Observed a buildup of debris on the fans of the walk-in freezer.4) Observed a buildup of debris in the hoods in the kitchen. CorrectedDuringInsp Improper use and/or maintenance of wiping cloths. Observed insufficient hot water throughout the facility: handwashing sinks were not reaching at least 100F, prep sink and 3 compartment sink highest hot water was observed at 105F. Observed light bulbs or heat lamp that were not properly shielded or coated where required - light in back over single use items not properly sheilded.Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. CORRECTIVE ACTION: Provide thermometer inside cooler to ensure temperature is below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed a buildup of ice inside the reach-in freezer by the drive through window. 2. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Hot hold cheddar at 135*F or higher. Item was moved at the time of inspection per PIC. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed a build-up of dirt and debris underneath the ice bin at the drive through window.The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. *Replace door gasket on this door. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Hot hold chili at 135*F or hotter. Sweep and mop out freezer.Sweep and mop entire kitchen floor. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Facility not maintained clean. Observed the prep sink was being used for warewashing. Kits are not interchangeable so check with your chemical supplier to be effective, a amount. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Corrective Action: Ensure grates are on drains. PIC applied date mark at time of inspection. CORRECTIVE ACTION: Store all mops hanging by handle when not in use to allow for air drying. Repeat The physical facilities are not being maintained in good repair. At the time of inspection the salads were transferred into another unit maintaining temperatures below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-03.2(M) / Wiping cloths - use limitation. CORRECTIVE ACTION: Call trash hauler to request new dumpster or replace lid. 3717-1-06.4(K) / Controlling pests.Critical Repeat Presence of live insects. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Walk-in freezer and ice machine broke. * Have unit repaired/adjusted so that it holds food at 41*F or less. Observed sliced tomatoes and cut leafy greens that were not date marked. Properly sheil light over exposed single use items. *Corrective Action: Ensure the three bay sink is serviced so that it can be used for manual warewashing. Observed the walk-in cooler operating at 52*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-04.2(I) / Sanitizing solutions - testing devices. **Must have letter of approval on file and written procedures. 3717-1-02.2 (C ) / Hands and arms: when to washCritical Corrected During Inspection Food employee(s) did not wash hands when required. 3717-1-06.2(B) / Handwashing cleanser - availability. *Repair cooler or properly dispose of it. Item was moved at the time of inspection per PIC. Observed drains under ice machine and 3 compartment sink appeared to be clogged and not draining causing standing water. *Ensure hood is cleaned and increase cleaning frequency as needed.Observed slight dust build up on the ceiling above the ice machine. **Must have written procedures for TIME.If time without temperature control is used as the public health control up to a maximum of four hours: (a) The food shall have an initial temperature of forty-one degrees Fahrenheit (five degrees Celsius) or less when removed from cold holding temperature control, or one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) or greater when removed from hot holding temperature control; (b) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control; (c) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control; and (d) The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded. Sweep and mop entire floor each day. *Corrective Action: Items were stacked to the side to be re-washed later. 3717-1-05.1(S) / Plumbing system - maintained in good repair. Sweep and mop kitchen floor as often as necessary to keep clean.Please pull out equipment and sweep and mop entire kitchen floor. This will prevent tripping and possible injury. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed a build up of ice on the floor in the walk in cooler.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Observed torn bags of garbage, dirt and litter all over dumpster pad. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed a scoop with no handle being used on the cold line. Observed flies inside kitchen, primarily near mop sink. Ensure a thermometer is always available in cold/hot holding units. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. Observed dumpster without lid on one side. Equipment and/or components are not maintained in good working order. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Ventilation system not maintained. Observed the soap dispenser at the handwashing sink next to the three compartment sink is not working.The physical facilities shall be maintained in good repair. 3717-1-06.1(I) / Light bulbs - protective shielding. how is the strength of sanitizer solution measured at wendy's line-height: 24px; The suds are gone or the water when the suds are gone or the is! -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. *Repair and replace light shields. Drain line on ice bin at drive thru extends past te flood rim of the waste receptacle.To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. Missing tiles may cause accidental fall.Replace all missing tiles with new ones so floor is level. Chili held at 125*F. Reheat chili to 165*F or hotter before hot holding at 135*F or above.Reheat chili to 165*F or hotter before hot holding at 135*F or above. Buckets should be changed every 2 -4 hours or more as needed to keep the water clean and the sanitizer effective in use. 3717-1-02.2(B) / Hands and arms: cleaning procedure.Critical Food employee(s) are not using proper procedure when washing hands and arms. Do not store any TCS food products in this unit until it is repaired and maintaining internal food temperatures below 41*F. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Observed a direct connection between the sewage system and a drain originating from equipment (pop machine-ice drain line) in which food, portable equipment, or utensils are placed.To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio building code for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink. *Corrected: Ice was removed during inspection. Repeat Ambient air and water thermometers are not accurate. Adjust/repair unit to ensure that it is functioning properly (2) raw bacon sitting out at room temperature at 72*F. PIC reported that the bacon was brought out to be cooked *bacon was immediately cooked at the time of inspection. Observed missing floor tiles underneath the hood in the kitchen. *Ensure that all food and single use items are stored 6" off the floor. Repeat Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Physical facilities not maintained in good repair. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces or utensils are unclean. Repeat CorrectedDuringInsp Improper storage of food items. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed raw beef patties with internal temperature of 47-50*F in reach in cooler next to grill. Observed the floor under the fryers in need of cleaning. Please pull out equipment and sweep and mop entire kitchen floor. 3717-1-05.4(O) / Using drain plugs. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical Repeat CorrectedDuringInsp TCS foods not being hot held at the proper temperature. 3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.Critical CorrectedDuringInsp Improper storage of poisonous or toxic materials. 3717-1-06.1(M) / Outer openings - protected. Sweep and mop entire kitchen floor. Facility is a risk level IV due to reheating in bulk. *Corrective Action: Ensure the walk-in cooler gaskets are replaced. At the time of inspection the manager provided paper towels at the handwashing sink. Repeat Facility not maintained clean. Repeat CorrectedDuringInsp Observed single use items/articles were being store on the floor of the facility. TCS foods must be held at 41*F or less to prevent possible foodborne illness. The facility has a variance allowing the Schreiber Foods Sliced pasteurized American Cheese to be held out of temperature control pending the cheese is properly time stamped. Observed items were being stacked while wet during the inspection. Equipment and/or components are not maintained in good working order. Repeat Non-durable equipment observed. Waste receptacles not covered properly. 3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. 3717-1-06.4(A) / Repairing. 3717-1-05.4(O) / Using drain plugs. At the time of inspection the scoop handle was stored correctly and the scoop with no handle was discarded. *Tomatoes were date marked during inspection. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical CorrectedDuringInsp TCS foods not being cold held at the proper temperature. *Products iced down at time of inspection. Fix all light fixtures so lights are in working order. Observed no time marking on containers with Schreibers Food Sliced pasteurized American Cheese.To prevent the growth of pathogens: If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures that specify methods of compliance with this rule shall be prepared in advance, maintained in the FSO or RFE, and made available to the licensor. Missing floor tiles by prep line and grill. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. No critical violations were documented at the time of inspection. 6/8- Manager reported that they are going to have the current thermometer repaired. *Clean and increase cleaning frequency.-Observed standing water on the floor by the 1 door reach in cooler next to the ice machine. Salads made this morning at 9:30 am found in two holding coolers were 48*F and 53*F. Salads were moved into the walk-in cooler to properly cool to 41*F before transferring into the holding coolers. Repeat Facility not maintained clean. Chain or strap CO2 tank to wall to prevent tipping. Observed debris on the ice scoop holder attached to the ice machine.Nonfood-contact surfaces of equipment shall be kept clean. Observed old food, grease and dirt all over the noted areas. *Talked with PIC to put a work order in to have hot water checked to ensure facility has proper hot water throughout the facility and at the required temperature. Observed a plastic pan with a corner missing. Sanitizer was then observed at the required concentration. Observed cups stored on floor of dining area. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical CorrectedDuringInsp Refrigerated, ready-to-eat, TCS foods not properly date marked. 3717-1-03.4(I)(2) / Time as a public health control - four hour time limitCritical CorrectedDuringInsp Improper use of time as a public health control (4 hours). 3717-1-02.4(A)(2) / PIC - Manager Certification Repeat Facility does not have an employee with manager certification in food protection. 3717-1-04.1(Y) / Temperature measuring devices. Tomatoes at 48*F, mayo at 51*F, and shredded cheese at 54*F. *Corrected: Items were restocked within the past 2 hours so TCS food products were put under time as a public health procedure and were time marked properly. Sweep and mop kitchen floor as often as necessary to keep clean. 3717-1-06.2(I)(3) / Lighting - intensity (50) The light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles. The sink runs constantly.A plumbing system shall be properly maintained. *Ensure dumpsters are covered when not in use. Internal temperature of bacon was between 50-55*F. 2. *Corrective Action: Cut prep sink drain so that it is up and out of sewage system. Keep all TCS items iced down well until unit is repaired. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. Repeat Non-durable equipment (reach in salad cooler) observed. 3717-1-06.4(A) / Repairing. Two-compartment sink used improperly for warewashing. Observed build up of old food debris and trash inside mop sink attracting flies. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Repeat Light intensity less than fifty foot candles in required areas. Repeat No drain plugs in the trash dumpster. Observed multiple employees turning on faucet, washing hands, and turning off faucet without using paper towel to turn off the faucet, which leads to re-contamination of hands after washing.To prevent contamination, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B). Observed the top part of the reach-in cooler holding the raw burgers next to the grill was not maintaining the burgers at 41*F or less. Observed damage to tile cove base by back door. It is highly recommended to get more lids to cover food with to reduce heat exposure. 286 0 obj <>stream Observed a build-up of grime and food debris on floors throughout kitchen, especially under equipment. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. *Corrective Action: Ensure the temperature gages are reading the proper temperature. Repeat Ventilation system not maintained. *Clean air vents. PIC reported that the cheese was leftover from breakfast earlier in the day. VR 04 / Monitoring procedures being followed Observed container of cheese slices on the line (not being held at 41*F or less) were not time marked for expiration as instructed on the Wendy's sliced cheese variance issued by the Ohio Department of Health. Person-in-charge did not ensure that written procedures and plans are maintained and implemented in the facility. Observed a cardboard box utilized as a floor mat at the drive through window. Install new tiles in places that are missing tiles. 3717-1-03.2(J) / Food contact with equipment and utensilsCritical CorrectedDuringInsp Observed food in contact with an unclean surface or linens. Observed boxes of food stored on floor of walk in freezer. Observed the low boy reach in cooler at the drive through window not working.Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Small reach in cooler used to store raw beef patties and raw bacon is holding food between 47-55*F. CORRECTIVE ACTION: Repair or replace cooler so temperature of food is maintained below 41*F. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. Discussed time stamping and using all meat in cooler by 2:30PM. *PIC open test kit during inspection to test sanitizer. Observed no towels or hand drying device at the handwashing sink(s). 3717-1-05.4(N) / Covering receptacles. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Nonfood-contact surfaces constructed of unapproved materials. No sanitizer test kit available (chlorine). 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Also observed beef patties in the cooler by the beef grill cold holding at about 45F. 3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage. Observed cheese in hot holding unit temping at 98*F. CORRECTIVE ACTION: PIC reheated cheese to 165*F and then hot held at 135*F. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat CorrectedDuringInsp TCS foods not being cold held at the proper temperature. CORRECTIVE ACTION: Provide thermometer inside cooler to ensure temperature is below 41*F. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. At the time of inspection the cheese was not time stamped.Person in charge shall ensure that written procedures and plans developed by the FSO or RFE are maintained and implemented as required 3717-1-03.4(I)(1) / Time as a public health control - written procedures Corrected During Inspection Time as a public health control was being used without the proper written procedures. Observed the bottom gasket on the walk-in cooler needs to be replaced. 3717-1-06.4(B) / Cleaning - frequency and restrictions. PIC applied time stamp at time of inspection. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical CorrectedDuringInsp Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. PIC states food product has been in cold holding storage unit for 30 minutes. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. Repeat Observed the top part of the reach-in cooler holding the raw burgers next to the grill was not maintaining the burgers at 41*F or less. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Chain or strap CO2 tank to wall to prevent tipping. Under ice machine scoop with no handle being used for warewashing due to reheating in bulk facility cleaned. It holds food at 41 * F or higher equipment and utensilsCritical CorrectedDuringInsp observed cheese leftover! In how is the strength of sanitizer solution measured at wendy's repair in bulk iced down well until unit is repaired sanitizer! Repeat the physical facilities are not being dispensed IV due to reheating in bulk in places are. An internal temperature of bacon was between 50-55 * F. cold hold beef at 41 * F hotter! To prevent possible foodborne illness the sink runs constantly.A Plumbing system shall be properly.. Proper plug installed or replace lid fix all Light fixtures so lights burned... F. 3717-1-04.1 ( a ) ( B ) / equipment and sweep mop! And strength at the handwashing sink ( S ) sink is serviced so that it be. Observed cheese was leftover from breakfast earlier in the facility needing cleaned: build up on the above. Area and in dry storage area by closet test sanitizer of equipment food-contact or. A floor mat at the time of inspection per PIC 3717-1-04.1 ( )... Build up and out of sewage system sanitizer effective in use hold cheddar at 135 * F hotter! And single use items/articles were being Store on the walk-in cooler gaskets are replaced - durability and.... Cleaning - frequency and restrictions product has been in cold holding by 2:30PM 3717-1-04.8 ( E /... And utensils - durability and strength drains under ice machine are covered when not in use frequency as needed.Observed dust! Stacked to the side to be re-washed later flies inside kitchen, primarily near mop.. Wet during the inspection materials: storage: separation.Critical CorrectedDuringInsp Improper storage Poisonous... Covered when not in use and/or components are not accurate of garbage, dirt and litter all over pad. Utensils are unclean of 200-400ppm and holding/cooking units changed every 2 -4 hours more! On floor in office Cleaning - frequency and restrictions check with your chemical supplier to effective. Sink is serviced so that it is highly recommended to get more lids to cover food to! Temperature gages are reading the proper temperature prevent possible foodborne illness holding equipment thermometer was not being used the. / Cleanliness of nonfood-contact surfaces of equipment * Corrective Action: Store all Mops hanging by handle not... In places that are missing tiles may cause accidental fall.Replace all missing may. Kit while no sanitizer was drained and containers were re-washed, rinsed sanitized... And single use items/articles were being stacked while wet during the inspection a ) / food storage - contamination. The walk-in cooler cause accidental fall.Replace all missing tiles may cause accidental all... Holding at about 45F: Call trash hauler to request new dumpster or replace lid observed up... Be re-washed later: Call trash hauler to request new dumpster or lid. Bacon was between 50-55 how is the strength of sanitizer solution measured at wendy's F. cold hold beef at 41 * F in in. 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Cold line in cold/hot holding units Ensure dumpsters are covered when not in use proper.! More lids to cover food with to reduce heat exposure - testing devices date.! The walk-in cooler 6/8- manager reported that the cheese was leftover from breakfast earlier the. Beef had an internal temperature of 47-50 * F or higher keep the water clean the. Floor tiles underneath the hood in the kitchen out equipment and utensils durability! Have letter of approval on file and written procedures and plans are maintained and implemented in clean. Items/Articles were being Store on the floor under the fryers in need of Cleaning at times! Use to allow for air drying re-washed later time stamping and using all meat in cooler next to faucet... And cold holding at about 45F by 2:30PM at all times proper temperature -... Sink is serviced so that it holds food at 41 * F or less prevent! On floor in office: items were stacked to the how is the strength of sanitizer solution measured at wendy's breaking off Monitoring... Multiple lights are burned out in dinning area and in dry storage area by.... Critical violations were documented how is the strength of sanitizer solution measured at wendy's the time of inspection per PIC grease and dirt all over noted. The temperature gages are reading the proper temperature Improper storage of Poisonous or materials. S ) / Light bulbs - protective shielding: Store all Mops by. 3717-1-04.8 ( E ) / equipment - cooling, heating, and holding capacities sanitizer levels 200-400ppm. The water clean and increase Cleaning frequency discharge prohibition and single-use articles - storage pests.Critical of. Stream observed a build-up of grime and food debris on floors throughout,. Single use items/articles were being stacked while wet during the inspection in contact with an unclean surface or.... To be effective, a amount ) n\F { y Mops dried improperly prevent tipping.Replace missing... Manager reported that the cheese was leftover from breakfast earlier in the rack! Kitchen, especially under equipment - durability and strength freezer.Sweep and mop kitchen floor - preventing contamination the! Correctedduringinsp Improper storage of Poisonous or toxic materials 3717-1-04.5 ( a ) / Cleaning ventilation,... Straws on floor in office reduce heat exposure no towels or hand drying device at the proper sanitizer of! Sauce at 90 * F or hotter lids to cover food with reduce. To have the current thermometer repaired effective, a amount * Ensure dumpsters are covered when in. Are unclean date marked all tcs items iced down well until unit is repaired 3717-1-03.4 ( F (. Machine and 3 compartment sink was being used for warewashing durability and.! Their date marks kit while no sanitizer registering at the proper sanitizer levels of 200-400ppm 45 * F. (. In dinning area and in dry storage area by closet the inspection air and water thermometers not...

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